Raspberry Jivara Tart
240g Unsalted butter
4g Fine salt
180g Confectioner's sugar
60g Almond flour
120g All-purpose flour
350g All-purpose flour
WHOLE-FRUIT RASPBERRY COMPOTE:
500g Fresh raspberries
100g Neutral glaze, cold
25g Raspberry cooking juices
20g Fresh raspberries
- First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, eggs and 120g of flour.
- Be careful not to overwork this mixture.
- Once the mixture is smooth, add the remaining 350g flour without mixing too much.
- Wrap the dough in plastic wrap and leave to stiffen in the refrigerator for at least 12 hours.
- Spread the dough using a rolling pin to a thickness of 2-3mm.
- Line a buttered, 24cm-long oblong tart mold.
- Blind-bake the pricked tart base in the mold lined with parchment paper at 300°F (150°C) for about 20 minutes, until the pastry is a light brown color.
- Slowly cook the fruit with the sugar for thirty minutes over medium heat, stirring regularly, and set aside in the refrigerator.
- Roughly chop the Jivara 40% chocolate.
- Boil the cream, honey, and glucose syrup mixture in a saucepan.
- Slowly pour the boiling mixture in 3 batches over the Jivara 40% chocolate, mixing in the center to create an elastic, shiny texture, the sign that an emulsion is beginning to form.
- Maintain this texture throughout the mixing process.
- Continue adding the liquid gradually, then add the scraped vanilla bean.
- Mix one final time, then set aside.
- Combine the ganache base with the cold cream.
- Allow to set in the refrigerator for at least 3 hours, before whipping the mixture to obtain a thick enough texture for the ganache to be used in a piping bag.
- Extract the cooking juices from the whole-fruit raspberry compote and combine with neutral glaze.
- Spread the raspberry compote at the bottom of the tart.
- Pipe out the whipped ganache onto the compote using a piping bag fitted with a Saint Honoré nozzle.
- Fill the gaps in the whipped ganache with raspberry gel, and garnish with a few pieces of fresh fruit.